📝 About This Recipe
Discover the hidden gem of the winter harvest with these Smashed Jerusalem Artichokes, offering a delightful contrast between a shatteringly crisp exterior and a creamy, nutty interior. Often described as a cross between a potato and an artichoke heart, these tubers take on a sophisticated sweetness when roasted at high heat. Finished with a bright, herbaceous gremolata and a pinch of flaky sea salt, this dish elevates a humble root into a centerpiece-worthy side that will spark conversation at any dinner table.
🥗 Ingredients
The Sunchokes
- 1.5 pounds Jerusalem Artichokes (Sunchokes) (scrubbed clean, skin left on)
- 2 tablespoons Kosher Salt (for boiling water)
- 3 tablespoons Extra Virgin Olive Oil (high quality)
- 2 tablespoons Unsalted Butter (melted)
- 1/2 teaspoon Black Pepper (freshly cracked)
Aromatic Gremolata
- 1/4 cup Fresh Flat-Leaf Parsley (finely chopped)
- 1 piece Lemon (zested and juiced)
- 2 cloves Garlic (minced into a paste)
- 1/4 teaspoon Red Chili Flakes (optional for heat)
Finishing Touches
- 1 teaspoon Maldon Flaky Sea Salt (for crunch)
- 2 tablespoons Parmigiano-Reggiano (freshly grated)
- 2 sprigs Fresh Thyme (leaves stripped)
👨🍳 Instructions
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1
Preheat your oven to 425°F (220°C) and place a large rimmed baking sheet inside to get hot while you prepare the vegetables.
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2
Thoroughly scrub the sunchokes with a vegetable brush to remove any grit from the crevices. There is no need to peel them, as the skin becomes beautifully crisp.
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3
Place the cleaned sunchokes in a large pot and cover with cold water by at least 2 inches. Add the 2 tablespoons of kosher salt.
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4
Bring the water to a boil, then reduce heat to a simmer. Cook for 12-18 minutes, or until the sunchokes are fork-tender but not falling apart.
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5
Drain the sunchokes in a colander and let them steam dry for 5 minutes. This step is crucial for achieving maximum crispiness in the oven.
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6
In a small bowl, whisk together the melted butter and olive oil. Toss the warm sunchokes in this mixture until evenly coated.
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7
Carefully remove the hot baking sheet from the oven. Arrange the sunchokes on the sheet, giving them plenty of space.
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8
Using the bottom of a heavy glass or a potato masher, gently press down on each sunchoke until it is about 1/2 inch thick and the edges are slightly jagged.
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9
Season with freshly cracked black pepper and thyme leaves. Transfer back to the oven and roast for 20-25 minutes.
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10
While the sunchokes roast, prepare the gremolata by mixing the parsley, lemon zest, minced garlic, and chili flakes in a small bowl.
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11
Halfway through roasting, use a spatula to carefully flip the sunchokes to ensure both sides become golden brown.
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12
Once the sunchokes are deeply golden and the edges look lacy and crisp, remove them from the oven.
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13
Immediately sprinkle with the grated Parmigiano-Reggiano and the lemon juice while they are still sizzling.
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14
Garnish with the fresh gremolata and a generous sprinkle of Maldon flaky sea salt. Serve hot immediately.
💡 Chef's Tips
Choose sunchokes that are similar in size to ensure they cook at the same rate. If you find sunchokes difficult to digest, boiling them with a splash of vinegar can help break down the inulin. Don't crowd the baking sheet; if the sunchokes are too close together, they will steam instead of crisping up. Use a high-smoke point olive oil or a blend of oil and butter for the best flavor and texture. For a vegan version, simply omit the butter and cheese, using a high-quality truffle oil as a finishing touch instead.
🍽️ Serving Suggestions
Pair these with a roasted rack of lamb or a pan-seared ribeye steak. Serve alongside a crisp, acidic white wine like a Sancerre or Sauvignon Blanc to cut through the richness. They make an excellent accompaniment to a creamy mushroom risotto. Try them as a sophisticated appetizer dipped in a lemon-tarragon aioli. Add them to a warm grain bowl with farro, kale, and a tahini dressing.